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Shop the Sale: Turkey Stuffed Bell Peppers


I don’t know about you, but I’m ready for the fall. 

Cooler, crisp weather. Football games. Leaves crinkling underfoot. Delicious aromas wafting through the house after a day spent outside hiking. 

This recipe reminds me exactly of that. 

I love using ground turkey in slow cooked dishes. It stays a bit more tender than ground beef and positively melts in your mouth after a day in the slow cooker. The fall-colored peppers are even on sale this week, so you can stock up and freeze extras for another day. 

Turkey Stuffed Bell Peppers (for the slow cooker)
Serves 4 

Ingredients:
4 hothouse grown bell peppers (red, gold or orange) tops removed and seeded
1/2 cup brown rice

20 oz lean ground turkey
1/2 cup black beans
1 cup flash frozen corn kernels
1 garlic clove, minced
1 Tbs cumin
28 oz canned tomatoes, divided and crushed 

Directions:
Remove tops from bell peppers, core and seed.  Cook rice according to package directions. Let cool slightly.  Combine turkey, beans, rice, corn, garlic and cumin. Mix with about 3/4 cup of the tomatoes. Stuff turkey mixture into peppers (you’ll probably have a bit extra). Place peppers in slow cooker. Top with rest of tomatoes. Cook on low for 6 to 7 hours. 

Nutritional Information: Calories: 614; Calories from fat: 189; Total Fat: 21 g; Cholesterol: 145 mg; Sodium: 172 mg; Total Carbohydrates: 57 g; Dietary Fiber: 11 g; Sugars: 12 g; Protein: 50 g. 



Shop the Sale: Pork and Apple Tagine


I’ve been breaking my former rule of ‘no fruit and meat together’ more and more frequently these days and let me just tell you, it’s quite liberating. Why did I resist the delicious combination of fruits and meats for so long? 

I’ve been making up for lost time and this recipe, which combines two items on sale at Brookshire’s this week: Hormel Boneless Pork Tenderloin Roast and Royal Gala Apples. 

As soon as I read this recipe, I knew I had to try it. It reminds me of fall and is perfect for back-to-school. Don’t be intimidated by the word “tagine,” either. A tagine is simply an earthenware vessel popular in Africa and used to cook stews such as this one. Don’t worry if you don’t have one. I don’t either. I simply used a large stock pot. 

View this recipe to print or add items to your Shopping List.

Pork and Apple Tagine
Serves 4

Source:  Recipe from Aussie Apples 

Ingredients:
400 g Hormel Boneless Pork Tenderloin
1 Tbs plain flour
2 tsp olive oil
2 red onions, cut into 6 wedges
1 bunch baby (or Dutch) carrots, trimmed and scrubbed
3/4 tsp ground ginger
1 tsp ground coriander
1/2 tsp allspice
1 cinnamon stick
3 cloves
1 1/2 cups low salt vegetable stock
2  Granny Smith apples
2 Royal Gala apples 

Directions:
Cut the pork fillet into strips. Place flour in a shallow dish. Season with salt and pepper. Dip the pork into the flour, so it’s lightly coated. Shake off any excess flour. Heat olive oil in a flameproof casserole dish, over a medium-high heat. Once heated, add the pork in small batches and cook for 2 – 3 minutes, until browned on all sides. Transfer browned pork to a plate and set aside.

Turn the heat down to medium – low. Add the onions and carrots to the pan and cook gently for about 5 minutes, stirring occasionally. Add the pork and spices to the pan and cook for a further 30 seconds, until all the ingredients are coated with the spices. Add the stock and bring to the boil. Turn the heat down, place the lid on top and simmer gently for 15 minutes.

Cut the apples into quarters and remove the core (leave the skin on). Add apple to the pork and vegetables. Stir gently and then replace the lid. Continue cooking for another 15 minutes, until the pork is cooked through.

Remove the cloves and cinnamon stick. Serve the apple and pork tagine with a large green salad and couscous.

Nutritional Information: Calories 250; Calories from Fat: 54; Total Fat: 6.0 g; Cholesterol: 54 mg; Sodium: 571 mg; Total Carbohydrates: 33 g; Dietary Fiber: 7 g; Sugars: 21 g; Protein: 21 g



Shop the Sale: White Beans and Ham


I was cleaning out my freezer recently and I found leftover ham. From Easter. 

I promptly defrosted it, diced up the leftovers and served it baked into macaroni and cheese. 

I also promised myself I wouldn’t cook ham only at Easter any more. It’s so versatile and there are always great ways to repurpose leftovers. 

I was excited this week to see that Double-G Brands Ham Portions are on sale at Brookshire’s. I have just the recipe waiting for the succulent and smoky ham! I also love using my slow cooker during the summer because it doesn’t heat up my entire kitchen.

View this recipe to print or add items to your Shopping List.  

White Beans and Ham for the Slow Cooker
Serves 8 

Ingredients:
1 (10 oz) bag dried Great Northern Beans
1 to 2 lbs Double-G Brands Ham Portions, Bone In
1 white onion, chopped
1 cup chopped carrots
2 stalks celery, chopped
1 tsp garlic salt
1 Tbs pepper
1 Tbs dried thyme
1 Tbs rosemary
1 tsp ground cumin
water 

Directions:
Wash beans carefully and place in slow cooker.

Remove ham from bone and dice. Place in slow cooker with beans.

Add ham bone, carrots, celery, onion and spices to the slow cooker and cover with water about an inch higher than ingredients. 

Cook on high heat 6 to 8 hour or low 8 to 10 hours.

Note: Monitor the water level when cooking as beans will absorb much of the liquid. 

Nutritional Information: Calories 195; Calories from Fat 24; Total Fat 3g; Cholesterol 27mg; Sodium 708mg; Total Carbohydrates 26g; Dietary Fiber 8g; Sugars 2g; Protein 18g



Shop the Sale: Chicken Broccoli Calzones


During my college years in a small city in Virginia, I often escaped dorm life – and dorm food – for the weekend by going home with a dear friend. She lived in an even smaller town about an hour away from where we went to school, but her mother would pamper us and her house was like a second home to me.

It was on one of these weekend trips that she took me to this little hole-in-the-wall pizza joint, because “joint” is really the only word to describe this establishment with the cracked linoleum countertops, the torn vinyl seating and the scratched tile floors.

But the aromas in this mom-and-pop Italian restaurant made you instantly forget the décor. If I remember correctly, the proprietor’s name was Joe. His father’s name was Joe and his son’s name was Joe.  He had a dark-haired, fiery Italian mama who worked the counter and stirred the red sauce and he had a little daughter (who, as I reflect back on that restaurant and our times there, is probably grown by now). And they served up the best calzones I’ve ever had. The crust was crispy and you had to eat them with a knife and fork to make sure you got every bit of the cheesy, saucy goodness.

Since then, I’ve loved making my own calzones. The only difference is that mine aren’t quite as messy. I’ve also tried to make them a little more healthy.  With items on sale at Brookshire’s this week, like Brookshire’s Fresh Chicken, fresh broccoli browns, tomatoes on the vine, yellow onions and refrigerated Pillsbury Pizza Crust, you can make this delicious calzone as a quick weeknight dinner or a delicious weekend treat – no travelling required. 

View this recipe to print or add items to your Shopping List.

Chicken Broccoli Calzones

Serves 4

Ingredients:
1 tube refrigerated Pillsbury Pizza Crust
3 large Brookshire’s Fresh Chicken Breasts
1/2 lb fresh broccoli crowns
3 large tomatoes on the vine, cored and chopped
1 large yellow or white onion
3 cloves garlic, minced
1 Tbs Italian seasoning
4 Tbs olive oil, divided

Directions:
Preheat oven to 400. Chop chicken into bite-sized pieces. Heat 2 TBS olive oil in a large skillet.

Add onion and sauté until translucent. Add chicken, broccoli crowns and garlic. Saute until chicken is cooked through and golden brown. Add seasoning and chopped tomatoes and cook until tomatoes begin to release their juices. Cover and set aside.

Remove pizza dough from tube. Divide into four equal pieces. Gently flatten pizza crust into four rounds. Divide filling into four parts. Place filling on half the dough rounds, fold over into a half moon. Crimp edges together so the filling won’t leak.

Place on a large baking sheet or cooking stone. Brush with remaining  2 TBS olive oil. Bake at 400 until crusts are golden.

Nutritional Information: Calories 316; Calories from Fat 159; Total Fat 18g; Cholesterol 51mg; Sodium 274mg; Total Carbohydrates 18g; Dietary Fiber 3g; Sugars 4g; Protein 21g



Shop the Sale: Pear and Walnut Salad


One of my first loves was blue cheese. Strange, I know, for a child to fall in love with stinky cheese. But as soon as I tasted it, I was hooked. One of my all time favorite salads uses blue cheese with walnuts, fresh greens and succulent, ripe pears. The sweet, savory and tangy combines for an amazing umami.

Bartlett pears are in season right now. Buy them when they’re firm and green. As they ripen, their skin will begin to yellow and the flesh begins to soften. I prefer them when they’re somewhere in between. They have to yield to the touch, but not be mushy.

Serve this salad with balsamic or raspberry vinaigrette.

Pear, Walnut and Blue Cheese Salad

Serves 4

Ingredients:
1 (10-oz) bag Fresh Express Salads
2 medium Bartlett pears, peeled and chopped
1/2 cup walnuts, chopped
1/2 cup blue cheese

Directions:
Toss all salad ingredients. Top with balsamic or raspberry vinaigrette. 

Nutritional Information: Calories 224; Calories from Fat 128; Total Fat 14 g; Cholesterol 13mg; Sodium 287mg; Total Carbohydrates 18g; Dietary Fiber 5g; Sugars 8g; Protein 10g



Shop the Sale: Stuffed Baked Potatoes


A staple meal of my college days and early single life was the baked potato.

I could toss them in the oven or microwave and forget about them while they baked and they’d emerge fluffy, light, steamy and delicious. I’d top them with broccoli and cheese, sour cream and cheese, butter and cheese, or basically anything with cheese.

These days, I still love making baked potatoes a meal, but I try to avoid the cheese. And the sour cream.  And the butter. A baked potato is high in carbohydrates and vitamin C, but I try not to add a lot of extra fat with (admittedly delicious) dairy products.  I also make sure to eat the skin of the potato, which is super-high in potassium, something that helps alleviate the symptoms of my restless leg syndrome and helps your muscles recover more quickly after a workout.

Russet potatoes are on sale at Brookshire’s this week. Stuffed with this vitamin-laden and colorful salsa, they are an easy meal in itself. Almost all the ingredients are on sale, so take advantage of this in-season special this week. The salsa is almost meatless, but the bacon imparts a nice, smoky flavor and adds depth to the meal. You won’t even miss the butter.

Stuffed Baked Potatoes

Serves 4

Ingredients:
4 large Russet potatoes
4 strips Wrights’s brand smoked bacon, cooked crisp
1 medium yellow squash, diced
1 medium zucchini, diced
1 Hot House orange bell pepper, diced
1/2 Honey Sweet Yellow onion, diced
1 cup Bird’s Eye Steamfresh corn, lightly steamed
3/4 cup Pace Picante Sauce

Directions:
Scrub Russet potatoes. Prick with a sharp knife and bake in a 350 degree oven for 1 hour, or until potatoes are tender.

While potatoes are baking, cook bacon. Reserve drippings for another use. Crumble bacon in a large bowl.

Add zucchini, squash, corn, onion, pepper and picante sauce. Stir to mix. Serve on top of the baked potato, fresh out of the oven. 

Nutritional Information: Calories 403; Calories from Fat 64; Total Fat 7.1g; Cholesterol 10mg; Sodium 645mg; Total Carbohydrates 74.9g; Dietary Fiber 12.7g; Sugars 12.6g; Protein 12.0g



Shop the Sale: Chili Rubbed Pork Chops


I’m just going to be honest – my weight has been up and down over the years and I can’t blame it all on giving birth twice.

You see, I love food and I love cooking. What I forget sometimes is that food doesn’t have to be high in fat or calories to taste delicious.

When I saw the boneless pork chops on sale this week I was reminded of one of my favorite recipes from my ‘Healthy Foods’ files.

There’s so much flavor you won’t even miss the fat or extra calories.

View this recipe to print or add items to your Shopping List.

Chili Rubbed Pork Chops with Lemon Green Beans

Ingredients:
1 1/2 Tbs chili powder
1 Tbs brown sugar
2 tsp cumin
1 tsp garlic powder
2 Tbs Worcestershire sauce
4 Hormel boneless pork chops
1 lb fresh green beans, trimmed
Juice of one lemon

Directions:
Preheat broiler or grill and coat pan or grill grate with non-stick cooking spray.

Combine chili powder, brown sugar, cumin and garlic powder. Add Worcestershire sauce and stir until a paste forms.

Rub paste onto both sides of pork chops. Place on prepared pan/grill and broil or grill until pork is no longer pink – about four minutes each side.

Steam string beans. Drain. Drizzle with fresh lemon juice.

Nutritional Information: Calories 271; Fat 8.5 g; Carbohydrate 15.1g; Fiber 5.3g; Cholesterol 78g; Protein 33.7g



Shop the Sale: Soda Can Chicken with Grilled Peaches


If you’ve never tried this method of cooking chicken you’re in for a real treat. Soda can chicken keeps your whole bird moist and infuses it with flavor.

It’s super fun to do with kids, too, especially if they’re pre-teen boys. Don’t have a pre-teen boy? Then just use your imagination and giggle when appropriate. When we tested this recipe at my house, it was pretty much non-stop laughter.

You can roast this chicken in the oven, like I did, or grill it if your charcoal or gas grill is large enough.

Grilled peaches have become a summer staple at our house.  Here, I use them as a side dish because the sweetness in the peach compliments the slightly sweet flavor in the chicken. We also like to grill them and add a scoop of vanilla ice cream on top for a delicious dessert.

Soda Can Chicken with Grilled Peaches

Serves 8 (about ½ pound of chicken per person)

Ingredients:
1 (4 lb) Brookshire’s whole chicken
1/4 cup Food Club salted butter, melted
2 Tbs Food Club brown sugar
2 cloves garlic, minced
Salt and pepper to taste
Juice of 1 fresh lemon, divided
1 (12 oz) can lemon-lime soda (such as Sprite®)
1 small whole onion, peeled
1 squeezed lemon half

Directions:
Preheat the oven to 350 F. Remove the giblets and rinse chicken inside and out with water. Pat dry with paper towels.

Stir together melted butter, brown sugar, garlic, salt and pepper, and half the lemon juice in a bowl. Rub the mixture over the entire chicken, including the cavity and beneath the skin.

Discard 1/2 of soda, leaving the rest in the can, and pour the remaining lemon juice into the can. Place the can on a baking sheet, and set the chicken upright on the can, inserting it into the cavity of the chicken. Plug the neck opening of the chicken with the onion and a squeezed lemon half to retain steam.

Roast the chicken in the preheated oven for 1 1/2 to 2 hours, to a minimum internal temperature of 180 F. Remove the chicken from the oven, discard the soda can, and cover chicken with a doubled sheet of aluminum foil to rest in a warm area for 10 minutes before slicing.

Nutritional Information: Calories 463; Calories from Fat 187; Total Fat 20.8g; Cholesterol 185mg; Sodium 220mg; Total Carbohydrates 8.7g; Sugars 8.0g; Protein 56.9g. 

While the chicken is resting, grill your peaches.

Grilled Peaches

Serves 8 (one serving equals 1/2 peach)

Ingredients:
4 California peaches, pitted and sliced in half
2 Tbs Food Club salted butter, melted
1/2 tsp cinnamon

Directions:
Whisk together melted butter and cinnamon. Brush on both sides of peaches.

Preheat grill to medium.

Place peaches, cut side down first, on grill. Grill until soft and beginning to char, about 3 minutes on each side.

Nutritional Information: Calories 45; Calories from Fat 23; Total Fat 3.0g; Cholesterol 7 mg; Sodium 21mg; Total Carbohydrates 4.7g; Dietary Fiber .8g; Sugars 4.1g; Protein .5g. 



Shop the Sale: Everyday Roast


As a child, I’d find every excuse in the book to wiggle out of the house on Sunday afternoons and find my way into a friend’s house down the street. All because it smelled SO good. Every Sunday morning her mom would put a roast in the slow cooker so the house was fragrant with rich, savory smells when they arrived home from church. On Sunday afternoons, they’d sit down to their slow-roasted masterpiece. If I timed it right, I’d be lucky enough to be invited.

This week, Brookshire’s has eye of round roasts on sale. Eye of round is a perfect cut for braising, stewing or simmering – in other words, this lean cut is almost custom-made for a slow cooker.  But you don’t have to wait for Sunday to enjoy this complete meal (potatoes and tomatoes are on sale, too!), it would be good for any day of the week. This roast is quick, easy, won’t heat up your kitchen and, if you’re lucky, there will be enough for leftover sandwiches.

Everyday Roast
Serves 6

Ingredients:
1 5-lb Eye of Round roast
3 large Yukon Gold potatoes, scrubbed and quartered
3 large carrots, peeled and cut into large chunks
1 large white onion, chopped
3 Vine-clustered or red hothouse tomatoes, chopped
1 cup beef broth
2 Tbs fresh rosemary
Salt and pepper

Directions:
Pat roast dry. Rub liberally with salt and pepper. Place into slow cooker. Arrange potatoes, carrots, onion and tomatoes around the roast. Sprinkle with rosemary. Pour beef broth over the roast and vegetables. Cover and cook on low for 6-8 hours.

Nutritional Information: Calories 792; Calories from Fat 146; Total Fat 16.3g; Cholesterol 208mg; Sodium 307mg; Total Carbohydrates 39.5g; Dietary Fiber 5.6g; Sugars 5.7g; Protein 116.5g.



Shop the Sale: The first cake I ever made


It was the summer of 1974, and I wanted to make my Daddy a birthday cake. I was five years old, but already knew my way around my mother’s kitchen fairly well. She had shelf after shelf of cookbooks, and learning to read recipes was one of the ways I actually learned to read words – and perform simple math problems. 

I found an old cookbook in the cabinet above Mama’s built-in desk, and I can still see it today as clearly as I did almost 40 years ago. It had a red-and-white gingham cover and the title was “Our Groaning Board.” I thought that was the weirdest title I had ever heard of for any book, much less a cookbook, so I pulled it down and started reading the cake section looking for the easiest, shortest recipe I could find. 

Around that same time, I am embarrassed to admit I was fond of Jell-O. I loved the jiggly, fruity dessert and jumped at the chance to incorporate Jell-O into any and all recipes and creations, for better or for worse. 

This cake recipe started from a mix, which was good for a beginner, and it also called for my beloved gelatin. I decided this was sure to be a winner for Daddy’s birthday cake. 

And it was. To this day, I am asked for the recipe for this cake more than any other cake I make. I’ve learned to bake some fancier ones since 1974, but most people are like I am when it comes to enjoying good food. We seem to return to the simpler, more satisfying tastes of life. 

Enjoy! 

View this recipe to print or add items to your Shopping List.

Daddy’s Favorite Lemon Punch Cake 

For the cake:

Ingredients:
1 (18.9-oz) Pillsbury yellow cake mix
1 (4.3-oz) box lemon gelatin
3/4 cup vegetable oil
3/4 cup water
4 eggs 

For the glaze:

Ingredients:
1 (1lb) box powdered sugar, sifted
3/4 cup freshly squeezed lemon juice 

Directions:
For the cake, preheat oven to 350°F. Mix all cake ingredients together in a bowl of an electric mixer until well blended. Bake in a 13 x 9-inch rectangular pan for 30 minutes or until it springs back when touched in middle with fingers. Immediately prick cake several times with an ice pick (all the way to the bottom of the cake) and spoon glaze over entire cake while hot. Serves 10-12. 

For the glaze, combine powdered sugar and lemon juice, stirring to remove any lumps. 

Nutritional Information:  Calories per Serving: 330, Fat: 15.1 g (3.1 g Saturated Fat), Cholesterol: 55 mg, Sodium: 83 mg, Carbohydrates: 48.2 g, Protein: 2.4 g



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